One-Pot Summertime Supper reminds me of summers on the beach cooking up a Lowcountry Boil. Shrimp, sausage, and corn are simmered with pasta in this delicious, one pot meal.
You’re on a beach with some good friends. You’ve spent the day just having fun playing volleyball or beach croquet. What?? It’s for realz. See? After some delicious sandwiches for lunch, you’re starting to get hungry for dinner. But, what’s for dinner?
Someone starts to build a nice fire pit and a they whip out one of these handy things. Oh yeah. You see where I’m going with this. It’s lowcountry boil time!! Grab some shrimp, potatoes, corn on the cob, and sausage. Then ya throw it all in a pot of water to cook! Not all at once, mind you! The potatoes have to go in first, then the corn, sausage, and shrimp.
Now, some add crawfish. Some add crab or lobstah. But I stick to the original recipe which, according to Coast Living, is just potatoes, sausage, corn, shrimp, Old Bay, and crab boil seasoning. I’m drooling. When’s dinner?
Now back to reality.
I haven’t been to or seen a beach in almost a decade unless pictures count. If not, then, yeah. No beach for me. And, Mom, yes I know. I hear you. You live on Maui and beaches are abundant and I just need to get time to get on a plane and come visit. I hear you. It’s just not that simple.
Here’s the thing.
For me, beaches are full of (and please, no offense is intended here) people. Lots of people and lots of kids. Lots of people, and kids, and maybe pets (which I don’t mind), and lots of scantily clad people. Not that I’m a prude, but I haven’t been able to wear a bikini since I was 7. I get more cynical about bikinis and, well, those that wear them, the older I get. I mean, even some one pieces! Seriously!
The hubs and I, well more me than him, were flipping through a Cosmo mag for dinner. I have no idea how or why we get them, but we do. I didn’t subscribe to them, but I have a sneaking suspicion it’s my father using up all his travel points that are getting ready to expire.
Of course there were swimsuits in there. Bikinis. Yeah. K. Whatevs. But the one pieces? Seriously? I can’t even wear that and feel okay?? Pardon me but FFS why does someone have to have the bottom of the boob hanging out of a suit? Are we heading to Brazil? You see what I mean??
So. I’m not really a huge fan of beaches.
There’s just too many people and, in my head, too much of that scantily clad stuff to deal with. Yes. I have issues. Heck, I have volumes of issues.
Shall we get back to the food? Yes, please!
But, I do love a good crab boil, low country boil, lobstah boil; you name it! if it has potatoes, corn and spiced up seafood, I’m all over it! There doesn’t have to be sausage for me, but if there’s a tasty turkey kielbasa, then I’m all for it! That and some good bread and I’m good to go!
That. That is precisely what I wanted to capture in this One-Pot Summertime Supper. Because beaches, shrimp, Old Bay; they all scream summer to me! Cover a table with newspaper and have at it type of summer. Chatting and drinking and peel and eating your way to a good time with friends and family.
What’s your favorite summertime supper?
- 2 teaspoons extra virgin olive oil
- 1 cup thinly sliced onion
- 14 ounces kielbasa, sliced
- 2 teaspoons seasoning salt
- 1 teaspoon celery seed
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Spicely Organics Barbecue Seasoning
- pinch cayenne pepper
- 12 ounces large elbow macaroni (or other short pasta)
- 8 ounces clam juice
- 3 cups chicken stock
- 1 1/2 cups frozen corn
- 12 ounces large shrimp, peeled and deveined
- 1/2 cup cream
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add the oil and swirl to coat before adding the onions. Cook the onions, stirring occasionally, until they begin to soften; about 3 to 5 minutes.
- Add the sausage and next seven ingredients (seasoning salt through cayenne) and cook until the sausage begins to brown; another 5 to 6 minutes.
- Stir in the pasta, making sure it's coated with some of the spices. Pour the clam juice and chicken broth over the mixture and bring a boil. Simmer for 15 to 20 minutes, or until the pasta is just shy of al dente.
- Stir in the corn and the shrimp and continue cooking until the shrimp are pink and no longer opaque in the center; about 5 to 7 minutes.
- Remove from heat and stir in the cream before serving with garlic bread, corn bread, or any kind of bread because you'll want to clean your plate with this recipe.